Molletes

Molletes

We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.

  • (3)
  • 5 M
  • 15 M
  • 6
Homemade Chorizo

How To Make Chorizo

Knowing how to make chorizo is an essential life skill all of us should learn and practice often. This recipe falls smack in between the Mexican and Spanish styles of chorizo.

  • (1)
  • 2 H, 30 M
  • 1 D, 3 H
  • 2
Homemade Limeade

Limeade

More tart than sweet is what you’ll find this perfectly puckery little limeade to be. And that’s exactly the way it was always intended to be.

  • (1)
  • 10 M
  • 10 M
  • 6
Cajeta

Cajeta

Cajeta. It’s how you say “obscenely indulgent, ridiculously easy, and gosh darn good caramel” when you’re south of the border.

  • (2)
  • 20 M
  • 2 H
  • 11
Michelada

Michelada

The customary morning-after equivalent of a Bloody Mary in Mexico—except this is lighter, less tomato-y, and all around lovelier.

  • (1)
  • 5 M
  • 5 M
  • 14
Pickled Red Onion

Quick Pickled Red Onions

This Mexican staple is easy as can be to make—and even easier to strew on practically anything you can think to eat.

  • Quick Glance
  • 10 M
  • 4 H, 10 M
  • 0
A white bowl filled with pozole verde, topped with sliced radishes, pepitas, avocado, and cilantro.

Pozole Verde

Translation? A spectacularly satisfying and soupy stewy dish made with green chiles and chicken that takes just an hour (!) yet tastes authentic as heck.

  • Quick Glance
  • 25 M
  • 1 H
  • 0
A pile of diamond-shaped biscochitos in a wooden bowl.

Biscochitos

Yes, lard. In a cookie. The rendered pig fat lends the biscochitos their trademark flaky texture. The truth lies in the taste. Swear.

  • (2)
  • 45 M
  • 1 H, 30 M
  • 8
Mojito

Classic Mojito

Rumor has it “mojito” translates roughly as “little spell.” We like that almost as much as we like the cocktail responsible for said spell.

  • (1)
  • 5 M
  • 5 M
  • 4